A blog for (semi) athletic middle-aged men (and women) holding on to (the last vestiges of) their youth by training for and competing in running, cycling, swimming and triathlon events!

Tuesday, March 4, 2014

The BEEFWIFE Bloggeth! Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo

Me and the BEEFMAN

The BEEFWIFE Bloggeth? Well, I’m not sure about that but the BEEFMAN asked if I would write about some of the cooking we do at home. I’m a self-proclaimed foodie who enjoys entertaining friends and family with good food and conversation.

My food journey started in the Western Kansas kitchen where I grew up, included a turn in 4-H cooking class both watching my older sister’s class and participating in my own, and then as a newlywed, gathering my mother-in-law’s recipes to “make my man happy!” We ate well, but not very healthy. A lot of bread, butter, sour cream, cheese…YUM! After a number of years and pounds down that path, it was time to change how we ate.
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My 4H "Fun with Foods" project book

Our changes included smaller portions, less fatty foods and less time on the couch (I’m still working on that last one). Weight Watchers emphasis on portion control was a big light bulb for me. I learned to be satisfied without filling my plate and then filling it again. Making ingredient swaps or finding recipes with lower fat content were both steps in the process (thanks to hints and inspiration from Cooking Light magazine and healthy at home cooks like Ellie Krieger).

As we’ve aged, our palate has expanded to include many foods that we wouldn’t eat (mushrooms) or were not exposed to (Brussels sprouts) growing up. Whether reading a magazine, looking at food blogs or watching the Food Network or the Cooking Channel, I now have a different eye for what appeals to me. We still enjoy foods that lean toward the decadent (no fat-free for me), but instead of every menu item, it’s a more balanced plate.

Sharing a meal around the table is one of my favorite things to do. Come on over and stay a while!

"Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo" is one of the first recipe I tried. I served it with grilled sweet corn, black beans, and sliced homegrown tomatoes...yummy! After sharing recipe with a friend, she told me she served with mac-n-cheese topped with the pico. I’ve included notes from my experience in the recipe below (in red).

Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo Really good!

Total prep and cook time: 25 mins (varies depending on how you cook your steak!)

2. Combine Cowboy Coffee Rub ingredients in small bowl. Press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium-rare to medium doneness, turning once. We always use our trusty Weber charcoal grill and the “direct heat to sear and indirect heat to finish” method for meats. Put all your coals on one half of the grill only. When the coals are white hot, sear the meat on both sides directly over the coals then just spin the grate around to the indirect side for the remaining cook time.

3. Carve steak into slices. We always let the meat rest at least 5 minutes before carving; this lets the juices settle back into the meat. Serve with Spicy Pico de Gallo.

About the BEEFMAN

I am a 50-something married father of two girls who occasionally needs to escape from the "estrogen zone" I call home. My escape mechanisms include cycling, running and swimming -- and combining all three in triathlons. I also enjoy reading, travel, grilling lean BEEF for dinner and enjoying it with a nice glass of cabernet.

The BEEFMAN Before and After

That's me weighing 270 lbs. in 1995 and in 2011 at just over 200. I've kept the weight off for 20+ years but keep this photo as a daily reminder of why I get up in the morning to swim, bike and run...and eat BEEF every day to provide fuel for physical activity!